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Lemon Coconut Tarts




Source of Recipe


allfood.com
Heads Up:

microwave oven speeds up preparation of filling (can be done on stovetop, too--see F.Y.I.)

gelatin, the secret ingredient, firms up fast when added to cold ingredients

just the filling may be mounded into martini glasses or small bowls for serving

serves 6


Menu Gameplan:

Here's How to Make It in 20 Minutes:

Before You Start:

Lemon Coconut Tarts



1/4 cup lemon juice or water (depending on desired tartness)

1 1/2 envelopes unflavored gelatin

1 pint lemon sherbet or sorbet

1 cup flaked sweetened coconut

6 ready-to-eat graham-cracker tart shells (one 4-ounce package)

1. Combine the 1/4 cup lemon juice or water and the gelatin in a microwave-safe cup; let stand 1 minute to soften. Heat in microwave 40 seconds, or until gelatin is dissolved. Set aside 2 minutes to cool slightly.
2. Meanwhile, scoop 1 pint lemon sorbet into the bowl of a large food processor fitted with a cutting blade. Add 1/2 cup of the coconut.
3. With the food processor running, gradually pour the gelatin mixture through the feed tube; process until the filling is thick and fluffy.
4. Quickly spoon the filling into the 6 tart shells. Divide the remaining 3/4 cup coconut onto the tarts and serve or refrigerate until ready to serve.



Ingredients Shopping List:
Lemon juice (1/4 cup)
Unflavored gelatin (1 1/2 envelopes)
Lemon sherbet or sorbet (1 pint)
Flaked sweetened coconut (1 cup)
Ready-to-eat graham-cracker tart shells (one 4-ounce package)


Ingredients From Your Pantry:
None
F.Y.I:
These tartlets will be deliciously lemony if you use fresh juice in the filling. In that case, you will need 2 large lemons for juicing. If you'd rather not enlist the aid of the microwave for softening the gelatin, simply set the cup of gelatin mixture in a saucepan of simmering water and stir until dissolved (which will only take a few minutes). Work quickly when spooning the filling into the tart shells; gelatin "sets up" quickly in contact with cold (the sherbet).

Once filled, these lovely individual treats are ready for serving. They can also be chilled to serve later. A final thought: No one would argue with a dollop of whipped cream on the top at that time.

Tips:
Once opened, flaked coconut will stay fresher if you wrap it up tightly and store it in the freezer.

Nutrition Information Per Serving:
Calories: 241 Total Fat: 10g
Protein: 3g
Saturated Fat: 6g
Carbohydrates: 36g
Cholesterol: 0mg
Fiber: 1g
Sodium: 157mg

This analysis used sorbet. There is almost as much saturated fat as total fat in this recipe because the fat comes primarily from coconut, which is very saturated. Serving this cool lemon filling without the tart shells drops the calories to 147, the total fat to 6 grams, the saturated fat to 5 grams, and the sodium to 50 milligrams.